UnConundrum
New member
Mom has been pushing me to root through her recipe box. I figured I'd be sorry some day if I didn't start. She insisted I start with the apple cake and then a sour cream chocolate cake... So today, we started with the apple cake. Made out far better than the first run on the marble cake. Here's her reicpe:
My wife and I got a big kick going through her recipes. Many didn't even have a title on them, she just knows what they are. So I called her to ask what she left out. "Nothing, why?" Right.... so what does 1/4 cup shortening little more than 1/2 mean? "Oh, well, back then we usually used Crisco or Spry, but I always used butter." Ok, so a quarter cup of butter is half a stick, what's a little more? "I always used 3/4 a stick." Right Mom, so you couldn't put down 3/4 stick, but you didn't leave anything out, I understand. So what does "top of apple, cinn, & sugar" mean? Did you put a layer of apples on top? "No, no.... you peel and core the apples. Slice them and put them in a bowl. Add some sugar, cinnamon and the lemon juice." Uhhh, how much sugar? "Depends on the apples, at least 1/4 cup, but maybe as much as 3/4 cup if the apples are really tart." Uhhh, ok... but I thought the sugar in the recipe went into the batter. "Of course, that cup of sugar goes into the batter, this is additional sugar. Oh, and you can add some cinnamon sugar on top if you like too." Oy! "By the way, you make the batter and put some in the pan, then layer the apples, and then the rest of the batter." Oh, you don't mix the apples in? "No."
OK, so we had some fun and the results are below. If you're interested, you can find my interpretation of the recipe HERE.
BTW, if anyone knows, what's the difference between German Apple Cake and Jewish Apple Cake, if any? My mother-in-law said hers was a German Apple Cake, whereas I assume this one is a Jewish Apple Cake... Any ideas?
My wife and I got a big kick going through her recipes. Many didn't even have a title on them, she just knows what they are. So I called her to ask what she left out. "Nothing, why?" Right.... so what does 1/4 cup shortening little more than 1/2 mean? "Oh, well, back then we usually used Crisco or Spry, but I always used butter." Ok, so a quarter cup of butter is half a stick, what's a little more? "I always used 3/4 a stick." Right Mom, so you couldn't put down 3/4 stick, but you didn't leave anything out, I understand. So what does "top of apple, cinn, & sugar" mean? Did you put a layer of apples on top? "No, no.... you peel and core the apples. Slice them and put them in a bowl. Add some sugar, cinnamon and the lemon juice." Uhhh, how much sugar? "Depends on the apples, at least 1/4 cup, but maybe as much as 3/4 cup if the apples are really tart." Uhhh, ok... but I thought the sugar in the recipe went into the batter. "Of course, that cup of sugar goes into the batter, this is additional sugar. Oh, and you can add some cinnamon sugar on top if you like too." Oy! "By the way, you make the batter and put some in the pan, then layer the apples, and then the rest of the batter." Oh, you don't mix the apples in? "No."
OK, so we had some fun and the results are below. If you're interested, you can find my interpretation of the recipe HERE.
BTW, if anyone knows, what's the difference between German Apple Cake and Jewish Apple Cake, if any? My mother-in-law said hers was a German Apple Cake, whereas I assume this one is a Jewish Apple Cake... Any ideas?
I needed something to smile about this Monday morning.